Frozen Dessert Industry & Machine Articles — frozen beverage

A 115Volt Ice Cream Machine is an easy to use, low maintenance, and universal machine great for your small businesses. Most businesses are equipped with 115V amp space. These machines are designed for small volume. However, they have a longer recovery time. Recovery time is the amount of time it takes the machine to chill the new product. For example, a 115V machine cannot do five, four oz servings back to back without recovery time. Here are some pro’s and con’s of the 115V Machine: Pros: Cheap and quick way to add another menu item Great way to see if...

In this post we will walk you through the steps necessary to clean your Taylor 340 and 390 frozen beverage / slushy machine parts. Notes: There are no tools necessary for the disassembly and reassembling of the machine, everything can be done by hand. Slush machine parts should not be placed into a dishwasher for cleaning, everything should be washed by hand. Disassembling The Machine Step 1 Make sure you drain the machine completely of its product mix. Press wash mode button on machine to eject product, then to flush the product pour a gallon of warm/ hot water into the hopper....

The Taylor 161 is great for establishments that want to add frozen desserts to their menu but with a small footprint. Its small size, electrical requirements, and price make it versatile. Great for operators who want to see if this great profit maker will work for their concept. From gas stations to cafes, the Taylor 161 frozen yogurt machine is a great foot in the door. Machine Maintenance  The machine comes with three different types of flavors. Two single flavors are dispensed from the end spouts while a single "swirl" option of which both of the flavors from the end...

Whether you are cleaning your Taylor soft serve machine or you're about to put it back together, it is recommended that you lubricate the drive shaft & apply lube to the drive shaft. When doing this, avoid applying lube to the hexagon shaped end of the shaft. When done properly, you protect the mix from leaking into the wires & inner workings of the machine as well as allowing the beater frame to spin without any clogging or friction.  * Lubricate all of the O rings on the machine *If any product leaks through a boot seal that has been...

In both gravity and pump fed soft serve machines, there are hoppers or cabinets used to hold your product before traveling to the  freezing cylinder. Both gravity and pressurized machines use overrun. The gravity fed machine uses air tubes and the pressurized machine uses pumps. However a gravity fed machine can never reach the same volume and overrun of a pressurized machine.Gravity fed soft serve machines use gravity to feed the product mix into the cylinder while pump fed machines use pressurized pumps to push mix inside the freezing cylinders. With either option, you have pros & cons to each...